Page 61 - FLIPBOOK NEW

SHRIMP OR CLAM FRITTERS

Ingredients
1/2 cup water 2 tablespoon butter
1/2 cup f lour 2 eggs
1/2 cup grated American cheese 1 cup cooked shrimp

Instructions
Cut the shrimp into small pieces. Bring the water to a boil with the butter and add
f lour all at once. Stir vigorously until mixture leaves the sides of the pan. Remove
from heat and add well beaten eggs beating until smooth and thick. Stir in cheese
and shrimp. Drop by small spoonfuls into shallow pan with hot oil. Brown well on
both sides.

For CLAM FRITTERS, replace shrimp with 2 cans (7½oz. each) minced clams. Drain
clams and reserve liquid. Replace the water with the clam juice and if it does not

equal liquid. Replace the water with the clam juice and if it does not equal a 1/2 a cup
add some milk to the measurement.

QUICK FISH BAKE

Ingredients
2 pounds cod or any other fish of your choice 1/4 cup butter
1/2 cup grated Parmesan cheese 1 cup sour cream

Instructions
Clean fish and lay on a greased shallow baking pan. In small saucepan melt butter
and stir in cheese and sour cream. Pour over fish covering top surface evenly. Bake at
400 degrees for 20 minutes or until sauce topping is golden brown.

GERTRUD ROEMER NEHLSEN’S FISH MILANESE

Ingredients
2 fish fillets lemon juice milk

salt tomato base f lour
shredded cheese bread crumbs spaghetti or macaroni

Instructions
Wash, dry, salt and put lemon juice on the fillets. Dip and turn in f lour, milk and bread
crumbs. Then place fish in a greased casserole dish with the spaghetti and tomato
sauce. Sprinkle with cheese and bake for 10-15 minutes at 350 degrees.

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